I was all ready to put up a Scroll recipe this week but then I got distracted (as I do) and here I am throwing around this old chestnut......This recipe first appeared on the blog on the 24th April last year. It's hard to believe that I am already a year old. The very first recipe along with the first dodgy photo appeared on the 6th April 2010.....hopefully my pics are a tiny bit better now!
I really wanted scones for breakfast. I don't know why or where I pulled that idea from but there I was on Sunday morning thinking I had everything and d'oh, no buttermilk. Then I spied 2 little tubs of Vanilla yogurt, just looking at me.....So here's the same recipe but instead of the buttermilk I've used 2 x 200g tubs of Jalna yogurt in Vanilla flavour. The result: YUM!
3 and 1/2 cups Self raising flour
2 tablespoons caster sugar
pinch of salt
60g chopped butter
2 x 200g Jalna yogurt tubs
how to make your slightly tweaked scones
Pre-heat oven to 200C (fan forced). Place baking paper over a tray, set aside. Place 3 and 1/2 cups Self raising flour, 2 tablespoons caster sugar and a pinch of salt in a bowl. Combine. Add 60g chopped butter and rub through with your fingers until the mix resembles breadcrumbs. Make a well in the mix and add your 2 tubs of jalna yogurt. Using a flat blade knife, stir until dough almost comes together. Place on a floured surface (or another piece of baking paper on the bench). Give it a really good knead until dough comes together then using a rolling pin, roll out to a 3cm thickness. Then cut out rounds and place on your tray. Cook for approximately 18 - 20 mins, until golden brown on top and they sound hollow when tapped. Makes approximately 12.
I made a simple caramel sauce with equal amounts of butter and brown sugar and then added some chopped figs.........perfect start to Sunday!